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Lemon Raspberry Cheesecake Bites Recipe

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4.4 from 11 reviews

Delight in these Lemon Raspberry Cheesecake Bites featuring a buttery vanilla wafer crust, a creamy white chocolate-infused cheesecake filling, and a tangy lemon curd topping, all garnished with fresh raspberries. Perfectly portioned for bite-sized indulgence and ideal for parties and gatherings.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour and 3 minutes
  • Total Time: 4 hours and 25 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 30 vanilla wafer cookies
  • 1/4 cup unsalted butter, melted

Filling

  • 1/3 cup heavy whipping cream
  • 1/2 cup white chocolate morsels
  • 2 packages cream cheese, softened (8 ounces each)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoon cornstarch
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs

Topping

  • 1 1/2 cups lemon curd
  • 16 fresh raspberries

Instructions

  1. Prepare the crust: Process the vanilla wafer cookies in a food processor until they become fine crumbs. Mix in the melted unsalted butter, pulsing a couple of times to combine completely. Press this mixture evenly into the bottom of an 8-inch square baking dish lined with foil or parchment paper.
  2. Bake the crust: Place the crust in a preheated 350°F (175°C) oven and bake for 8 minutes. Once done, remove from the oven and allow to cool while you prepare the cheesecake filling.
  3. Melt white chocolate: Using a double boiler set over low heat, gently heat the heavy whipping cream and add the white chocolate morsels. Stir continuously until the white chocolate is fully melted and the mixture is smooth. Remove from heat and set aside to cool slightly.
  4. Make the cheesecake filling: In a stand or hand mixer, beat the softened cream cheese with granulated sugar and cornstarch until the mixture is light and fluffy. Add sour cream, eggs, and vanilla extract, beating well to combine. Slowly incorporate the white chocolate and cream mixture into the batter until smooth and uniform.
  5. Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the baking dish. Bake at 300°F (150°C) for 35 minutes. After baking, turn the oven off and leave the cheesecake inside for an additional 20 minutes to set gently. Remove from the oven and allow it to cool completely at room temperature.
  6. Add lemon curd topping: Once cooled, spread the lemon curd evenly over the surface of the cheesecake. Refrigerate the cheesecake for at least 3 hours to chill and fully set.
  7. Serve: Cut the cheesecake into small bite-sized pieces, trimming edges for clean servings if desired. Garnish each bite with a fresh raspberry before serving. Enjoy these refreshing and elegant lemon raspberry cheesecake bites!

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • Use fresh raspberries for garnish to add a pop of color and freshness.
  • Double boiler method helps prevent the white chocolate from burning during melting.
  • Chilling the cheesecake overnight can improve flavor and texture.
  • If lemon curd is not homemade, use high-quality store-bought for best flavor.
  • For easier cutting, use a sharp knife warmed in hot water and wiped dry between cuts.

Find it online: https://allcookedup.com/lemon-raspberry-cheesecake-bites-recipe/